These mini pagodas remind us of Christmas trees and are the perfect treat for yourself or a friend. Sometimes known as Yunnan Red, these hand-tied black tea leaves create a wonderful golden liquor and an incredibly smooth and sweet honey flavour. We wanted to source a Dian Hong that was full of wonderful light flavours without astringency.
90°C |1 pagoda | 2 min
FengQing, Yunnan Province, China
Weight: 12g (6 pagodas)
Rwanda is not the first place you may think of when thinking about black tea, but their unique climate, 4500m high mountains and ancient forests means this landlocked African nation creates a highly aromatic and spicy, nutty fresh black tea. The curled leaves are light and long and one of the few styles to be produced in an orthodox method reminiscent of Darjeeling and Ceylon.
90°C | 1-3g | 2 min
North West Rwanda, Africa
This incredibly precious and rare Meng Ding comes from Mt Mengshan in Sichuan province, one of the earliest tea cultivation areas dating back over 2000 years. Considered one of the most popular tribute teas during the Tang Dynasty 907AD, Meng Ding brews a complex infusion with hints of floral, sweet and nutty flavour.
85°C | 1-2g | 2min
Mt Mengshan, Sichuan Province, China
Twisted brown leaves create a red, amber clear liquor with a sweet honey flavour and lingering complex aftertaste, making this an incredibly versatile black tea. In Fujian Province, ancient wild tea trees still grow organically in the forest and have done for thousands of years. The harvest is in tune with nature and is limited to only what is available that season.
95°C | 2-3g | 2 min
Fujian Province, China
just tea, + infuser glass (£15)